mini ancient grain crèpes with nutella®

All year round

30 minutes

Yields: 30 servings
1 Portion: 4 mini crêpes



  • 2 cups All purpose flour
  • ¾ cup Ancient grains, fi ne ground
  • 17 oz. Low fat milk
  • 3 ct. Large eggs
  • 1 oz. Butter, unsalted, melted
  • 4 oz. Nutella®
  • * Fresh fruit, optional
  • * Powdered sugar, optional


Combine the milk and fl our in one bowl and in another bowl mix the eggs with the melted butter. Blend the two mixtures until a smooth batter form. Rest the batter for 15 minutes at room temperature. Lightly spray a sauté or crepe pan with food release spray and heat over medium fl ame. Pour 1 tbsp. of the batter into the pan forming a crepe approximately 3 ½” in diameter (or make 1 large crepe and cut out four – 3 ½” crepes with a cookie cutter). Cook over medium heat until golden brown, fl ip the crepe and repeat. Place four mini crepes on a plate. Fill each with ⅛ oz. of Nutella® and fold the crepe from right to left to form a half moon shape. Take the bottom of the crepe and fold it over the top, forming a triangle. Lay out four crepes in a line on a plate. Drizzle ½ oz. Nutella® over crepes and dust lightly with powdered sugar and fresh fruit if desired.